Goat Cheese, Apricot, and Walnut Pinwheels (gluten-free)
Updated: Sep 4
These Goat Cheese, Apricot and Walnut Pinwheels are an easy sweet and savoury appetiser made with creamy goat cheese, apricot jam and crunchy walnuts. Perfect for parties, picnics and entertaining, they can be prepared ahead and served at room temperature, with a drizzle of honey for an extra touch of sweetness.
The Story Behind these Goat Cheese, Apricot, and Walnut Pinwheels
Growing up, walnuts were always part of my mum’s kitchen, from savoury dishes to traditional Greek sweets like karithopita. I still associate them with family, sharing and the comforting flavours I grew up with.
These Goat Cheese, Apricot and Walnut Pinwheels are a more modern way of using an ingredient I’ve always loved. The creamy goat cheese, sweet apricot jam and crunchy walnuts work beautifully together, especially with a little drizzle of honey. It’s a simple recipe, but one that still feels connected to home and the food I grew up sharing.
Watch How to Make It
How to make the perfect Goat Cheese, Apricot, and Walnut Pinwheels
Even Filling: Spread the apricot jam and goat cheese evenly, but avoid overfilling, as this can cause the filling to spill out while baking.
Cut Cleanly: Use a sharp knife to slice the rolls into even pieces. Wiping the blade between cuts can help maintain clean edges.
Prevent Sticking: Lightly grease your muffin tin or line it with small squares of baking paper to prevent the pinwheels from sticking after baking.
Customize the Flavour: Experiment with add-ins like a pinch of cinnamon or a sprinkle of chili flakes for extra depth, or swap the apricot jam for fig jam for a unique twist.
Cool Before Serving: Allow the pinwheels to cool slightly in the tin before removing them to avoid breaking. They’re delicious warm or at room temperature!
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Goat Cheese, Apricot, and Walnut Pinwheels (gluten-free)
Prep Time: 15 minutes | Cook Time: 25 minutes
Makes: Approximately 24–30 pinwheels, depending on how thickly you slice the rolls and the size of the pastry sheets.
INGREDIENTS
4 sheets puff pastry, thawed (gluten-free optional)
½+ cup apricot jam / conserve
1¼ cup (300g) goat cheese
¾-1 cup (100g) Crumbed Walnuts (Lucky Nuts have them ready crumbed)
¼ cup fresh thyme leaves
1 egg (whisked with 1 tablespoon of water)
Serve with either:
Honey, for drizzling as a balanced flavour option
Sweet chilli, for dipping as a bolder flavour option
Note: You may need to slightly vary the amount of each ingredient depending on the size of your puff pastry sheets, as some puff pastry sheets are smaller or larger than others.
INSTRUCTIONS
1. Preheat the oven: Set your oven to 210°C (410°F) and lightly grease 24–30 muffin tin holes with olive oil.
2. Prepare the pastry: Lay each puff pastry sheet on a flat surface. Spread ¼ of the apricot jam evenly across each sheet, leaving a 2 cm border at the top edge. Dot ¼ of the goat cheese over the jam and spread it gently with a butter knife. Sprinkle ¼ of the chopped walnuts and thyme leaves on top.
3. Roll and slice: Starting from the bottom edge, tightly roll each pastry sheet into a log. Using a sharp knife, slice each log into 2–3 cm thick pinwheels.
4. Arrange and bake: Place the pinwheels in the prepared muffin tin and brush each with the egg wash. Bake for 25 minutes or until golden and puffed.
5. Serve: Allow the pinwheels to cool slightly. For a balanced flavour, drizzle with honey and garnish with fresh thyme. For a bolder option, serve with sweet chilli sauce on the side.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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